TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 6 servings
2 packages (10 ounces each) frozen asparagus cuts
1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
3/4 cup half-and-half cream
1/4 cup dry white wine or 1/4 cup more cream or 1/4 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg yolk, lightly beaten
1/2 cup grated Parmesan cheese
1 pound cooked small shrimp
1/2 cup buttered soft bread crumbs
1. On stove top or in a microwave oven, blanch asparagus for 3 minutes. Drain well; set aside.
2. In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and cream; cook until thickened. Stir in wine (or substitute). Season with salt and pepper. Stir in beaten egg yolk, cheese and shrimp.
3. In a buttered 2-1/2-qt. casserole, arrange half the asparagus; pour on half the sauce. Repeat layers. Top with buttered crumbs. Bake at 350° for 30 minutes. Yield: 6 servings.
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